Ingredients
- 400g canned whole peeled tomatoes
- 190g rice
- 100g lentils (brown or green)
- 100g small pasta (macaroni or similar)
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tbsp white vinegar
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Directions
Step 1
Fry the sliced onions in extra virgin olive oil in a frying pan over medium heat until caramelized. Set aside half of the onions to use as garnish.
Step 2
Now, to the onions in the frying pan, add the garlic, cumin, and coriander. Sauté briefly before adding the tomatoes, breaking them down a little. Simmer for 10 minutes.
Step 3
Add the vinegar and cover the sauce. Keep warm ready to serve or reheat just before serving.
Step 4
Cook the lentils by bringing to the boil and simmering for about 20-25 minutes. Drain and set aside.
Step 5
Meanwhile, in another saucepan, bring about 400 ml water to the boil, add the rice and simmer according to packet instructions. Drain and set aside.
Step 6
While the lentils finish cooking, bring another pan of water to the boil, add the pasta and cook until al dente (or according to the packet instructions). Drain and stir in a splash of extra virgin olive oil.
Step 7
In a large serving dish, layer the rice, lentils, and pasta. (The rice and lentils can be stirred together first). Top with the tomato sauce. Garnish with the reserved caramelized onions.
Step 8
Serve warm.
